Taste the Air-Chilled Difference®

Fried Chicken Sandwich With Summer Slaw

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Fried Chicken Sandwich With Summer Slaw

Serves 4

This sandwich has all the elements: savory crunch, creamy slaw, and a touch of tangy heat—all on soft sourdough.

    • For The Chicken:
    • 1 package Smart Chicken tenders
    • 8 ounces buttermilk
    • 3 cups flour
    • 1 tablespoon salt
    • 1 tablespoon pepper
    • 1 teaspoon cayenne
    • 2 teaspoon garlic powder
    • 2 teaspoon onion powder
    • 1 teaspoon dried thyme
    • 2 teaspoon paprika
    • 1 quart canola oil for frying
    • For The Slaw:
    • ½ head cabbage, shredded
    • 1 jalapeño, finely sliced
    • ¼ cup sliced red onion
    • ½ cup mayonnaise
    • 2 carrots, finely sliced
    • 1 tablespoon minced parsley
    • ¼ cup white wine vinegar
    • For Serving:
    • 4 sourdough rolls
    • 1 tablespoon butter

    Marinate the chicken tenders in buttermilk. Meanwhile, in a large bowl, combine the cabbage, jalapeño, red onion, mayonnaise, parsley, carrots, and vinegar and mix until the vegetables are dressed.

    To fry the chicken, heat the canola oil to 325°F. In a large bowl, combine the flour, salt, pepper, cayenne, garlic powder, onion powder, dried thyme, and paprika. Dredge the chicken tenders in the flour mixture until thoroughly coated, then transfer the dredged tenders back to the buttermilk, then re-dredge in the flour mixture to double coat. Fry the tender until their internal temperature registers 165°F. Remove from oil and rest on a rack. Toast rolls in butter over medium-high heat, fill with coleslaw, and top with fried chicken. Serve immediately.